i'm one of those who really dislikes xanthan gum. in a lot of recipes i can kinda taste it and it can upset my stomach. i've always just subbed in 2 tbsp of ground flax + just 2 tbsp of water (for a thick flax "egg") and it's always worked well for me. i make my pizza dough and pierogies, cookies, cakes and cupcakes this way and they've never fallen apart or been crumbly. which is a good thing, because i can't see xanthan and i being good friends any time soon. ahahhahahaha!